From Hotel to Hawker
Updated: Aug 9, 2021
Former hospitality veterans, Eric Koh of age 56 & Colin Yu of age 40 were colleagues in the housekeeping department at a luxury hotel. Today, they are business partners together with 23 year old darts coach Leslie Cheong, whose vision is to preserve Singapore’s food culture starting from their Singapore Style Fried Prawn Noodle Stall in Chinatown.
L to R - stall owners Leslie Cheong, Colin Yu & Eric Koh
Preparation started more than 6 months ago when they met their mentors who has more than 50 years’ experience in perfecting this dish. The couple who are now in their 60s wanted impart their knowledge of this dish by keeping it as Singaporean as possible.
“Fried Prawn Noodle is one of Singapore’s favourite hawker dishes. To ensure the freshness of the ingredients, every morning ingredients such as prawn, squid & pork belly will be purchased from the market. Pork lard & pork oil is also used to create that unstoppable aroma to our dish”, said Eric Koh.
Stir Fried Mee Sua Prawn Noodle
A rich flavourful stock is prepared daily. The broth envelops the most intriguing flavour to the noodles & its ingredient. The stock which is made up of fresh prawn head shells, pork bones & garlic is cooked for 4 hours & then simmered for another 2 hours to intensify its taste. This dish is cooked in 2 styles - the conventional fried prawn noodle way & their traditional secret recipe Mee Sua version. This Mee Sua version is not commonly found in Singapore & is stir fried instead of deep fried, making it much less oily.
S$5 for a regular bowl
S$8 for an upsized bowl
Daily (including public holidays) except on Mondays
11am – 7pm.
Glorious Heritage Fried Prawn Noodle 传荣炒虾面
Chinatown Complex Hawker Centre
335 Smith Street #02-035